INGREDIENTS
1 lb ripe peaches
1 lb ripe plums
1/4 cup sugar
1 Tbsp plus 1 tsp arrowroot or cornstarch
3/4 cup rolled oats
3/4 cup unbleached flour
1/2 cup sugar or demerara sugar
1/2 tsp cinnamon
Pinch of sea salt
1/3 cup butter, melted
1/3 cup plain yogurt
DIRECTIONS
Preheat the oven to 400F degrees.
Cut the peaches and plums into 1-inch pieces. Place the chopped fruit in a medium-sized bowl.
In a separate small bowl, whisk together the 1/4 cup sugar and the arrowroot. Sprinkle over the fruit, toss gently (but well), and then transfer the fruit to an 8-inch square baking dish.
To make the topping, combine the oats, flour, sugar, and cinnamon together in a medium bowl. Stir in the butter and then the yogurt and mix until everything comes together in a dough-like texture. Sprinkle the crumble evenly over the plum and peach mixture.
Place the baking dish in the oven, middle rack, and bake for about 20-25 minutes, or until the topping is golden. Sprinkle a bit more sugar on top as it comes out of the oven. Enjoy warm or at room temperature.
Green Earth Organics Inc. is a home and office certified organic grocery and natural product delivery service. We have a wide selection of 100% Certified Organic fruit, vegetables, and other grocery products. We also carry a growing list of environmentally friendly products that make it easier for our customers to tread lighter on our planet. This blog offers exiting information on organic food and healthy eating habits.
Thursday, August 26, 2010
Thursday, August 19, 2010
Grilled Oyster Mushrooms
INGREDIENTS
2 Tbsp orange juice
1 Tbsp lemon juice
2 tsp white wine vinegar
6 Tbsp extra virgin olive oil
2 lbs oyster mushrooms
1/2 tsp coarse sea salt
DIRECTIONS
Whip together juices, vinegar, and oil in a large bowl. Add mushrooms to mixture and marinate for 15 minutes.
Transfer mushrooms to another bowl with tongs, reserving the mixture.
If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat.
Grill mushrooms in 3 batches on a oiled grill sheet set on grill rack, with grill covered. Turn them frequently, until golden brown, about 5 minutes per batch.
Transfer mushrooms back to the mixture as you finish grilling, then toss with sea salt.
2 Tbsp orange juice
1 Tbsp lemon juice
2 tsp white wine vinegar
6 Tbsp extra virgin olive oil
2 lbs oyster mushrooms
1/2 tsp coarse sea salt
DIRECTIONS
Whip together juices, vinegar, and oil in a large bowl. Add mushrooms to mixture and marinate for 15 minutes.
Transfer mushrooms to another bowl with tongs, reserving the mixture.
If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat.
Grill mushrooms in 3 batches on a oiled grill sheet set on grill rack, with grill covered. Turn them frequently, until golden brown, about 5 minutes per batch.
Transfer mushrooms back to the mixture as you finish grilling, then toss with sea salt.
Grilled Leeks
INGREDIENTS
3 leeks
Extra virgin olive oil
Splash of white wine vinegar
Sea salt
Black pepper
Small handful of fresh basil leaves
DIRECTIONS
Start by washing the leeks. Leeks can hold a lot of dirt, so it is best to leave them sitting in cold water for 10 minutes, agitating them every couple of minutes to help get the dirt out.
Cut off the root and cut the leeks in half lengthwise. Discard the tough outer layer of mature leeks.
Get a pot of boiling water on the go, and boil the leeks for a couple of minutes - until softened. Prepare an ice bath. Plunge the leeks into the ice bath, to stop further cooking.
Heat up the BBQ, grill pan, or oven broiler to high.
Drain the now cold leeks, and dry gently. Toss with a little olive oil and place on the grill or under the broiler. Grill just for a couple of minutes, until lightly browned, and the grill lines appear.
Toss them into a bowl and add another splash of olive oil and a smaller splash of white wine vinegar. Add a pinch of sea salt and some freshly ground black pepper.
Cut the basil leaves into thin slices (chiffonade), and add those into the bowl of leeks. Gently toss to combine and serve immediately.
3 leeks
Extra virgin olive oil
Splash of white wine vinegar
Sea salt
Black pepper
Small handful of fresh basil leaves
DIRECTIONS
Start by washing the leeks. Leeks can hold a lot of dirt, so it is best to leave them sitting in cold water for 10 minutes, agitating them every couple of minutes to help get the dirt out.
Cut off the root and cut the leeks in half lengthwise. Discard the tough outer layer of mature leeks.
Get a pot of boiling water on the go, and boil the leeks for a couple of minutes - until softened. Prepare an ice bath. Plunge the leeks into the ice bath, to stop further cooking.
Heat up the BBQ, grill pan, or oven broiler to high.
Drain the now cold leeks, and dry gently. Toss with a little olive oil and place on the grill or under the broiler. Grill just for a couple of minutes, until lightly browned, and the grill lines appear.
Toss them into a bowl and add another splash of olive oil and a smaller splash of white wine vinegar. Add a pinch of sea salt and some freshly ground black pepper.
Cut the basil leaves into thin slices (chiffonade), and add those into the bowl of leeks. Gently toss to combine and serve immediately.
Wednesday, August 18, 2010
Home Grown: Local Sustainable Food
From the Museum of Vancouver:
Home Grown is a photographic exploration of local food production and sustainable farming in Vancouver and the surrounding region, presented by MOV and FarmFolk/CityFolk.
In photo-journalistic style, 39 stunning images by photographer, Brian Harris, contain a call-to-action for individuals and communities to reclaim control of local food systems and to think carefully about the ethics of food consumption decisions that are made everyday.
Accompanying programs, including workshops, screening, talks, and tours, will give a deeper understanding and appreciation of local food production issues as well as the inspiration and skills to start a backyard or community garden.
Home Grown Talk & Tour Events:
September 02, 2010 - 7:00 PM: Chris Bodnar, Glen Valley Organic Farm
Topic: A farmer's direct relationship with their customer through CSA, farmers markets, and restaurant delivery.
Biography: Chris Bodnar started farming at Glen Valley Organic Farm beginning in the 2007 season. Prior to farming Chris was an academic in the field of Communication. A desire to work in a more sustainable and locally-based career lead him to consider other work. Inspired by the work of local food-related organizations, Chris decided to investigate farming. Glen Valley Organic Farm currently employs 7 people to grow organic fruit, vegetables and eggs on 12.5 acres. Glen Valley Organic Farm is co-operatively owned by 70 shareholders who purchased the farm in 1998. Two GVOFC farm enterprises sell produce at seven farmers markets. Their fruit and vegetables are used by restaurants across the Lower Mainland as well as home delivery grocery services. GVOFC farm mainly sells to the public at farmers markets, both as Glen Valley Organic Farm and through the Langley Organic Growers co-operative, and through the CSA Harvest Box program at NOW BC. They sell to two restaurants directly (Aphrodite's Cafe and Seasonal 56) and to a local distributor (Biovia).
October 07, 2010 - 7:00 PM: Karen Howbolt, Politics of Seeds
Topic: Politics of seeds and our local good system with a global view.
Biography: Karen Hawbolt has worked with The Haliburton Community Organic Farm Society to produce bountiful harvests that were sold at the farm stand and to other customers throughout Greater Victoria. While farming on Salt Spring Island, Karen has also was a seed grower for Salt Spring Seeds.
November 04, 2010 - 7:00 PM: Chris Hergesheimer, The Flour Peddler, and Jim Grieshaber-Otto, Cedar Isle Farm
Topic: Growing local grain and the first grain CSA in the Lower Mainland.
Biography: Chris Hergesheimer holds a B.A. in Anthropology from Simon Fraser University. He is the founding member of the Local-Grain-Initiative. Hergesheimer's goal is to position himself at the centre of a community dedicated to local sustainable food production in just the way the community miller was central to communities before the mega-marts and the 10,000-kilometre supply chain. Chris organizes FF/CF'S Grain Chain Coordinator whilst he runs his own business, The Flour Peddler.
Jim Grieshaber-Otto of Cedar Isle Farm together with Diane Exley and their two children, manage a community-minded family farm that has been growing small amounts of grain for several decades. About 100 acres in size, Cedar Isle Farm partners with a neighbouring dairy farm to produce silage and hay (for both cows and horses), and pastures Angus beef cattle, layer hens, and free-range broiler chickens. The farm grows a few acres of grain each year – mostly oats and wheat – which is either used as animal feed or sold to friends and neighbors. Although not certified, the farm has long operated under organic principles and is in the process of seeking certification.
December 02, 2010 - 7:00 PM: Chef Andrea Carlson, Bishops, and Heather Pritchard, Glorious Organics Farmer
Topic: Co-creation of our local food cuisine.
Biography: Chef Andrea Carlson is a graduate of the Dubrulle Culinary School. Chef Carlson honed her culinary skills under Executive Chef Rob Clark at Vancouver's famed C Restaurant, first as a pastry chef and later as Sous Chef. While at C Restaurant, she pursued her interest in plants and gardens by taking courses in landscape design. From C, she moved to Victoria to work under Chef Edward Tuscon at the multi-awarded Sooke Harbour House with its famed edible landscap. Andrea Carlson has garnered the Prestigious Green Award from Vancouver Magazine.
Heather Pritchard has over 40 years experience assisting non-profits, co-operatives, and small businesses with financial planning, organizational development, and personnel management. She is a member of Glorious Organics Cooperative, a certified organic farm business operating from Fraser Common Farm Cooperative in the Fraser Valley. As an active member in the land cooperative and a grower, producer and marketer of certified organic product, she has first-hand experience with the challenges of sustainable agriculture. Heather co-wrote the FarmFolk/CityFolk book, is on the GVRD Agricultural Advisory Committee, a founding member of the Vancouver Food Policy Council, and Treasurer of the BC Food Systems Network.
For more information about the events and for ticket pricing, check out the Museum of Vancouver's event page.
Home Grown is a photographic exploration of local food production and sustainable farming in Vancouver and the surrounding region, presented by MOV and FarmFolk/CityFolk.
In photo-journalistic style, 39 stunning images by photographer, Brian Harris, contain a call-to-action for individuals and communities to reclaim control of local food systems and to think carefully about the ethics of food consumption decisions that are made everyday.
Accompanying programs, including workshops, screening, talks, and tours, will give a deeper understanding and appreciation of local food production issues as well as the inspiration and skills to start a backyard or community garden.
Home Grown Talk & Tour Events:
September 02, 2010 - 7:00 PM: Chris Bodnar, Glen Valley Organic Farm
Topic: A farmer's direct relationship with their customer through CSA, farmers markets, and restaurant delivery.
Biography: Chris Bodnar started farming at Glen Valley Organic Farm beginning in the 2007 season. Prior to farming Chris was an academic in the field of Communication. A desire to work in a more sustainable and locally-based career lead him to consider other work. Inspired by the work of local food-related organizations, Chris decided to investigate farming. Glen Valley Organic Farm currently employs 7 people to grow organic fruit, vegetables and eggs on 12.5 acres. Glen Valley Organic Farm is co-operatively owned by 70 shareholders who purchased the farm in 1998. Two GVOFC farm enterprises sell produce at seven farmers markets. Their fruit and vegetables are used by restaurants across the Lower Mainland as well as home delivery grocery services. GVOFC farm mainly sells to the public at farmers markets, both as Glen Valley Organic Farm and through the Langley Organic Growers co-operative, and through the CSA Harvest Box program at NOW BC. They sell to two restaurants directly (Aphrodite's Cafe and Seasonal 56) and to a local distributor (Biovia).
October 07, 2010 - 7:00 PM: Karen Howbolt, Politics of Seeds
Topic: Politics of seeds and our local good system with a global view.
Biography: Karen Hawbolt has worked with The Haliburton Community Organic Farm Society to produce bountiful harvests that were sold at the farm stand and to other customers throughout Greater Victoria. While farming on Salt Spring Island, Karen has also was a seed grower for Salt Spring Seeds.
November 04, 2010 - 7:00 PM: Chris Hergesheimer, The Flour Peddler, and Jim Grieshaber-Otto, Cedar Isle Farm
Topic: Growing local grain and the first grain CSA in the Lower Mainland.
Biography: Chris Hergesheimer holds a B.A. in Anthropology from Simon Fraser University. He is the founding member of the Local-Grain-Initiative. Hergesheimer's goal is to position himself at the centre of a community dedicated to local sustainable food production in just the way the community miller was central to communities before the mega-marts and the 10,000-kilometre supply chain. Chris organizes FF/CF'S Grain Chain Coordinator whilst he runs his own business, The Flour Peddler.
Jim Grieshaber-Otto of Cedar Isle Farm together with Diane Exley and their two children, manage a community-minded family farm that has been growing small amounts of grain for several decades. About 100 acres in size, Cedar Isle Farm partners with a neighbouring dairy farm to produce silage and hay (for both cows and horses), and pastures Angus beef cattle, layer hens, and free-range broiler chickens. The farm grows a few acres of grain each year – mostly oats and wheat – which is either used as animal feed or sold to friends and neighbors. Although not certified, the farm has long operated under organic principles and is in the process of seeking certification.
December 02, 2010 - 7:00 PM: Chef Andrea Carlson, Bishops, and Heather Pritchard, Glorious Organics Farmer
Topic: Co-creation of our local food cuisine.
Biography: Chef Andrea Carlson is a graduate of the Dubrulle Culinary School. Chef Carlson honed her culinary skills under Executive Chef Rob Clark at Vancouver's famed C Restaurant, first as a pastry chef and later as Sous Chef. While at C Restaurant, she pursued her interest in plants and gardens by taking courses in landscape design. From C, she moved to Victoria to work under Chef Edward Tuscon at the multi-awarded Sooke Harbour House with its famed edible landscap. Andrea Carlson has garnered the Prestigious Green Award from Vancouver Magazine.
Heather Pritchard has over 40 years experience assisting non-profits, co-operatives, and small businesses with financial planning, organizational development, and personnel management. She is a member of Glorious Organics Cooperative, a certified organic farm business operating from Fraser Common Farm Cooperative in the Fraser Valley. As an active member in the land cooperative and a grower, producer and marketer of certified organic product, she has first-hand experience with the challenges of sustainable agriculture. Heather co-wrote the FarmFolk/CityFolk book, is on the GVRD Agricultural Advisory Committee, a founding member of the Vancouver Food Policy Council, and Treasurer of the BC Food Systems Network.
For more information about the events and for ticket pricing, check out the Museum of Vancouver's event page.
Thursday, August 12, 2010
Strawberry Daiquiris
Contributed by Green Earth Organics' member Kim J.
INGREDIENTS
Juice of one lime (or equivalent in lime juice)
15 strawberries
1 Tbsp honey
1 cup ice
3 oz rum (optional, but recommended!)
DIRECTIONS
Blend in blender for one minute. Pour and enjoy!
INGREDIENTS
Juice of one lime (or equivalent in lime juice)
15 strawberries
1 Tbsp honey
1 cup ice
3 oz rum (optional, but recommended!)
DIRECTIONS
Blend in blender for one minute. Pour and enjoy!
Simple Coleslaw
INGREDIENTS
1/2 cup white wine vinegar
6 Tbsp extra virgin olive oil
1 tsp sea salt
Freshly ground pepper, to taste
1 head green cabbage, grated
2 or 3 carrots, grated
DIRECTIONS
Combine vinegar, oil, salt, and pepper in a large bowl. Add cabbage and carrots, and toss. Cover and refrigerate for at least 5 hours (or overnight) to allow the flavours to meld.
1/2 cup white wine vinegar
6 Tbsp extra virgin olive oil
1 tsp sea salt
Freshly ground pepper, to taste
1 head green cabbage, grated
2 or 3 carrots, grated
DIRECTIONS
Combine vinegar, oil, salt, and pepper in a large bowl. Add cabbage and carrots, and toss. Cover and refrigerate for at least 5 hours (or overnight) to allow the flavours to meld.
Roasted Cabbage and Apples
Roasting cabbage gives it additional flavour (and won't stink up the house.) The addition of apples lends a sweetness that blends beautifully with the cabbage.
INGREDIENTS
1 head green cabbage, cored and cut into eight wedges
3 firm apples (Gala, Fuji, or similar), cored and cut into 16 wedges each
3/4 tsp sea salt
1/4 tsp ground pepper
DIRECTIONS
Heat oven to 450 degrees F.
Separate cabbage leaves and spread evenly on a cookie sheet with sides. Cover tightly with foil. Cook 20 minutes, or until tender.
Remove foil and add apple slices. Sprinkle with salt and pepper. Cook about 30 minutes more, mixing gently occasionally, until some of the cabbage has begun to brown and the apples are tender.
INGREDIENTS
1 head green cabbage, cored and cut into eight wedges
3 firm apples (Gala, Fuji, or similar), cored and cut into 16 wedges each
3/4 tsp sea salt
1/4 tsp ground pepper
DIRECTIONS
Heat oven to 450 degrees F.
Separate cabbage leaves and spread evenly on a cookie sheet with sides. Cover tightly with foil. Cook 20 minutes, or until tender.
Remove foil and add apple slices. Sprinkle with salt and pepper. Cook about 30 minutes more, mixing gently occasionally, until some of the cabbage has begun to brown and the apples are tender.
Sunday, August 8, 2010
Chevre Zucchini Gratin
INGREDIENTS
2 lbs zucchini, cut diagonally into 1/4-inch slices
3 Tbsp unsalted butter
1 large onion, halved and thinly sliced
Sea salt
Freshly ground pepper
8 oz chevre, at room temperature
1/2 cup whipping cream
1 oz Parmesan cheese, freshly grated (1/4 cup)
1/4 cup dry bread crumbs
DIRECTIONS
Preheat oven to 350 degrees. Grease a 9 by 13-inch baking dish. Boil zucchini in salted water until tender, but still crisp, about 2 minutes. Drain and pat dry.
Melt butter in a skillet. Add onion and saute until translucent. Arrange one-third of zucchini in prepared dish. Season with salt and pepper. Spread half of onion over zucchini. Repeat layers, seasoning with salt and pepper, and end with zucchini on top.
Crumble chevre into top of a double boiler. Stir in cream. Cook until smooth and thick, 3 to 4 minutes. Thin with an additional 2 to 4 tablespoons cream if too thick. Pour over zucchini layers. Combine Parmesan and bread crumbs. Sprinkle over gratin. Bake 35 to 40 minutes.
Note: May be prepared in advance and refrigerated or frozen. Bring to room temperature before baking.
2 lbs zucchini, cut diagonally into 1/4-inch slices
3 Tbsp unsalted butter
1 large onion, halved and thinly sliced
Sea salt
Freshly ground pepper
8 oz chevre, at room temperature
1/2 cup whipping cream
1 oz Parmesan cheese, freshly grated (1/4 cup)
1/4 cup dry bread crumbs
DIRECTIONS
Preheat oven to 350 degrees. Grease a 9 by 13-inch baking dish. Boil zucchini in salted water until tender, but still crisp, about 2 minutes. Drain and pat dry.
Melt butter in a skillet. Add onion and saute until translucent. Arrange one-third of zucchini in prepared dish. Season with salt and pepper. Spread half of onion over zucchini. Repeat layers, seasoning with salt and pepper, and end with zucchini on top.
Crumble chevre into top of a double boiler. Stir in cream. Cook until smooth and thick, 3 to 4 minutes. Thin with an additional 2 to 4 tablespoons cream if too thick. Pour over zucchini layers. Combine Parmesan and bread crumbs. Sprinkle over gratin. Bake 35 to 40 minutes.
Note: May be prepared in advance and refrigerated or frozen. Bring to room temperature before baking.
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